Food Science 10-12

River Valley School District Curriculum Template
Course name: Food Science		Credit(s) or Grade Level: ½ 10-12
Academic Standards: Wisconsin Standards for Agriculture, Food, and Natural Resources		Prerequisite(s): None
Course Description: This course provides learning experiences in food science and safety which allow students to apply scientific knowledge and processes to practices used in the development and preservation of food products. Issues of food science and safety are examined from a scientific and technological perspective. Students critically analyze information to evaluate and draw conclusions on the appropriate use of technology to implement food science and safety practices. Units of instruction include: principles of food preservation, food processing, biochemistry of foods, and food selection and consumer health. Careers to be examined include meat inspector, quality control technician, food processor, and sanitation supervisor. Students will use scientific and technological information about food science and safety as a part of developing career plans and personal viewpoints on societal issues concerning the development and preservation of food products. Improving computer and workplace skills will be a focus. Participation in FFA student organization activities and Supervised Agricultural Experience (SAE) projects is an integral course component for leadership development, career exploration and reinforcement of academic concepts.

Units:	Duration:	Essential Learning/Outcomes:
Introduction to Food Industry	1 week	1 Examine components of the food industry. 2 Apply principles of science to the food products and processing industry. 3 Select and process food products for storage, distribution, and consumption. 4 Describe food safety and management techniques in the food products and processing industry.
Measurements and Safety	2 weeks	1 Describe the information found in a recipe. 2 Describe how measurements are used in recipes. 3 Define some common cooking terms. 4 Explain basic guidelines of food preparation. 5 Explain the scientific method and the steps involved. 6 Describe how the scientific method is used in agriculture. 7 Describe how different microbes cause food spoilage. 8 Describe methods used in controlling food contamination. 9 Explain the methods used in preventing the growth of microbes in food. 10 Explain methods for decreasing food contamination.
Principles of Food Preservation	1.5 weeks	1 Explain the processes involved in fermentation and how organisms obtain energy. 2 Explain the purpose of the pH scale and how pH is calculated. 3 Name three microorganisms that cause fermentation to occur. 4 List a variety of foods and other substances that are created by fermentation. 5 Explain the advantages and disadvantages of fermentation in food processing. 6 Explain factors that can affect the fermentation process.
Nutrient Properties and Functions	2 weeks	1 Describe the roles and functions of nutrients, including the structure of phytochemicals. 2 Identify information in food labels and interpret food composition for nutrient content. 3 Discuss the role and properties of pectin in food products. 4 List minerals that are important to biological systems and food sources of these minerals.
Food Microorganisms and Safety	2 weeks	1 Explain the classification and naming of microorganisms. 2 Describe the structure of bacteria, yeasts and molds, and viruses. 3 Identify conditions for microbial growth and methods of assessing organisms present in food. 4 Describe the role of temperature, water activity, pH, oxygen, redox, and antimicrobials on microbes. 5 Explain food spoilage and how it impacts shelf life. 6 Describe how food is contaminated leading to food poisoning and food-borne infections.
Chemical Basis of Foods	1.5 weeks	1 List important chemical elements in biological systems and explain their relationship using a Periodic Table of the Elements. 2 Explain the formation and importance of single and double bonds of carbon atoms. 3 Identify and discuss covalent and noncovalent bonds. 4 Describe the chemical structure and reactivity differences between hydrophilic and hydrophobic molecules.
Food Selection and Consumer Health	1 week	1 Understand the economics of America’s food supply. 2 Name places where food can be bought. 3 Compare food for price, quality, and preferences.
Career Opportunities	2 weeks	1 Describe the importance of determining and recognizing personal interests when selecting a career. 2 Describe the importance of determining and recognizing personal skills and abilities when selecting a career. 3 Describe the importance of determining and recognizing personality style when selecting a career. 4 Distinguish between the levels and types of education. 5 Evaluate the type of technical skills, knowledge, degree, or certification required to enter a desired occupation or career. 6 Recognize the soft skills necessary to acquire a job and succeed in the workplace. 7 Define career ladder; distinguish between a job and career; and describe occupation types based on employment level. 8 Define the purpose of the résumé, and determine the layout and components of a quality résumé. 9 Describe ways to implement action/power words into a résumé. 10 Identify the importance of providing credible information in a résumé. 11 Identify and implement components of the résumé that affect appearance. 12 Identify the information that should be included on a reference list, and examine factors to consider when selecting references.
Determining Food Nutrients	2 weeks	1 Explain the importance of protein for organisms. 2 Explain why carbohydrates are essential to the survival of organisms. 3 Explain the meaning and importance of lipids and distinguish between saturated, monounsaturated, and polyunsaturated fatty acids. 4 Describe the kinds and structures of vitamins. 5 Define and explain the importance of oxidation, reduction, and redox in food science. 6 Explain the denaturation of proteins in foods. 7 Explain the hydrolysis of carbohydrates with enzymes, acid, and heat.
The Science of Curing Meats	1.5 weeks	1 Explain the effects of salt and nitrites in meat products. 2 Explain why curing increases the shelf life and palatability of meat products. 3 Distinguish between cured and fresh meat products and describe the effects of temperature on meat curing. 4 Explain the effects of sodium nitrite and salt in cured meat products. 5 Describe the general role of food additives in meat products
Making Ice Cream	1.5 weeks	1 Describe the physical changes that occur in the ice cream mixture during freezing. 2 Explain the effects of sugar, salt, or similar molecules on the freezing of liquids. 3 Describe the ingredients and factors that give ice cream its characteristic smooth and creamy texture.